Description
Buckwheat flour is a nutritious and traditional wholegrain gluten-free flour with very distinctive earthy taste. Buckwheat flour is ground from Buckwheat, a herb related to rhubarb and sorrel, and is commonly referred to as a pseudo-grain.
It is a carbohydrate, but contains a high level of protein and fibre, aiding in digestion. It is also thought to contain anti-oxidants, which can help lower cholesterol and blood pressure.
Due to its lack in gluten, it should not be used in a 1:1 swap with wheat flour, however better results can occur if in use with a starchy flour. It additionally doesn’t rise well, therefore is best suited to pancakes, biscuits or in pastry.
Top tip: If using it in a cake, combine it with a starchy flour, which as sweet rice flour, tapioca flour or nut flour, to produce a light and fluffy bake.
Common traditional uses include buckwheat blinis, galettes and soba noodles.
Pairs well with: chocolate, coffee, caramel, nuts and spices.
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